My brother has never been much for waiting on ceremony. When these bacon wrapped jalapenos come out of the oven, he’ll stand right at the stove and pop them in his mouth before the guests even pull into the driveway. They’re the kind of simple, no-fuss appetizer that feels like it came straight out of a church potluck in small-town America—just three humble ingredients, a cast iron skillet, and a hot oven. Jalapenos get stuffed with cool cream cheese, wrapped snug in smoky bacon, and roasted until the peppers are tender, the cheese is melting, and the bacon is crisp and sizzling. It’s the sort of thing you make when you’re short on time but still want to put out something that tastes like you fussed over it all afternoon.
Serve these southern 3-ingredient bacon wrapped jalapenos right in the cast iron skillet they were baked in, set on a sturdy trivet in the middle of the table. They go nicely with ice-cold beer, sweet tea, or a simple lemonade. For a fuller spread, pair them with a bowl of potato chips, a simple veggie tray, or a big green salad to balance the richness. They’re perfect alongside grilled burgers, pulled pork sandwiches, or fried chicken at a backyard gathering, and they disappear just as fast at holiday parties and game days.
Southern 3-Ingredient Bacon Wrapped Jalapenos
Servings: 12
Ingredients
12 fresh jalapeno peppers (medium size)
8 oz cream cheese, softened
12 slices regular-cut bacon
Directions
Preheat your oven to 400°F (200°C). Place a large cast iron skillet on the counter; this will be your baking and serving pan, just like Grandma would have done.
Rinse the jalapenos and pat them dry. Using a small paring knife, slice each jalapeno in half lengthwise, keeping the stem end mostly intact for a nice handle. Carefully scrape out the seeds and membranes with the tip of the knife or a small spoon. (Wear disposable gloves if you’re sensitive to pepper heat, and avoid touching your eyes.)
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